Mushroom risotto

Ingredients Complexity: medium

150g chestnut mushrooms
1 onion
2 cloves garlic
1 x 15ml spoon olive oil
250g risotto rice
1 x 5ml spoon vegetable stock powder or 1 stock cube
1-1.5 litres water, boiling
1 x 15ml spoon parmesan
1 x 10ml spoon thyme

Equipment
Chopping board, knife, garlic press, weighing scales,
measuring spoons, frying pan, wooden spoon, kettle,
measuring jug.
Method
1. Prepare the ingredients:
• peel and chop the onion;
• slice the mushrooms;
• peel and crush the garlic;
• grate the cheese;
• chop the thyme.
2. Fry the onion and garlic in the oil until softened.
3. Add the mushrooms, and fry for another 2 minutes.
4. Stir in the rice.
5. Mix the stock powder with the water.
6. Add a little of the stock to the rice - a little at a time.
Wait for the stock to be absorbed, stirring constantly.
7. Continue adding the stock until the rice cooks – this will
take 20-25 minutes. The rice should be soft, but still retain
a nutty bite.
8. Stir in the parmesan and thyme into the rice.

Top tips
• Try using different ingredients, such as chicken,
prawns or Mediterranean vegetables.
• Use different herbs and spices e.g. basil, parsley or
chilli.
Food skills
• Weigh.
• Measure.
• Peel.
• Chop and slice.
• Crush.
• Grate.
• Fry.
• Stir.
• Simmer.

This recipe is from the original Licence to Cook

programme and is provided under the Open Government
Licence.

© Food – a fact of life 2019 www.foodafactoflife.org.uk

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